以上为北京时间。链接检查不代表仍在招聘，申请前请以招聘官网为准。
按这个岗位的城市和方向提醒，确认后才开启，可选择每日或每周。
负责按酒店标准准备和呈现正宗印度及亚洲菜式，保持口味、分量和摆盘一致性；负责食品安全与卫生，监管食材库存并减少浪费；协助菜单规划和食谱开发，带领厨房团队顺利运营。
Key Responsibilities: Prepare and present authentic Indian and Asian cuisine to hotel standards. Ensure consistency in taste, portioning, and presentation of all dishes. Maintain high standards of food hygiene, sanitation, and safety. Support menu planning, recipe development, and buffet setups. Monitor food stock levels and minimize wastage through proper cost control. Supervise junior kitchen staff and support smooth kitchen operations. Coordinate food preparation and service during breakfast, lunch, dinner, and events. Work closely with the Executive Chef and Sous Chef on daily kitchen operations. Maintain proper storage, labeling, and handling of food products.
Certificate, Diploma, or relevant culinary training in Food Production or Professional Cooking. Specialized knowledge in Indian and Asian cuisine is highly preferred. Minimum of 3–5 years' experience in a reputable hotel, restaurant, or hospitality environment. Experience working in buffet, à la carte, and live cooking stations is an added advantage. Knowledge of HACCP and food safety standards. Strong understanding of Indian curries, tandoori dishes, Asian sauces, stir-fries, rice dishes, noodles, and regional specialties. Additional Requirement: Candidates are encouraged to share a portfolio of their culinary work. The portfolio may be attached together with the CV or shared via email link during application.
商务服务业
作为酒店前台，负责接待客人、办理入住退房、处理预订和电话咨询，确保宾客体验满意。亮点是直接面向客户，提供热情服务。
